This heavenly white chicken lasagna cradles every nook and cranny. Like many Italian-American dishes, it’s an ultimate soul food sunday meal choice. It’s so creamy, it’s dreamy.
Lasagna in general tends to be a labor of love and is certainly nothing you just pull right out of your sleeve within 15 minutes and be done with it. Though I would argue that in fact every single minute that you dedicate towards it and to preparing it is a minute that adds to the deliciousness of it.
This is why any type of lasagna tends to be a great sunday meal option, since it’s the day of the week that typically allows the time for it. In my family we therefore call sunday “soul food sunday”. We tend to start with a special breakfast treat like French toast or cottag cheese pancakes and end it with a tasty comfort food meal.
Now, white chicken lasagna or lasagna bianco can be prepared in a million different ways, using all sorts of white Italian sauces. This is a lasagna with Alfredo sauce, which is my personal favorite as I can’t think of any dish that isn’t make tastier thanks to this sauce. Besides white chicken lasagna there is of course the mother of all lasagnas: the red lasagna with beef and rich tomato sauce and bechamel sauce layering.
You can certainly make this recipe with normal roasted chicken breast, I guess most white chicken lasagna recipes tend to use that. I would still strongly recommend that you opt for rotisserie chicken. Simply because it is so boastfully flavorful that it tastes like christmas and your best birthday ever combined in one amazing day.
At a glance
- Servings: 8-10
- Preparation time: 30-40 min
- Oven time: 45 min (30 min uncovered, 15 min covered) (or in accordance with the instructions for the specific lasagna noodles you use)
- Total time from start to finish: 1 hr 20 min
- Lasagna noodles for 4 layers
- 1 lbs of shredded rotisserie chicken
- 3 cups of Alfredo sauce (try out my take on Alfredo sauce)
- 6 handful of fresh spinach
- 1 cup of diced up artichoke hearts
- 1/2 cup of flaky parmesan cheese
- 4.4 ounces (125 grams) of fresh mozzarella cheese (alternatively: 1 cup of shredded mozzarella)
How to prepare white chicken lasagna with alfredo sauce
Step 1: Start by preparing the Alfredo sauce, following my recipe for Alfredo sauce.
Step 2: While the Alfredo sauce is simmering on the stove, shred the chicken into small chunks, wash the spinach and cut the artichock hearts into dices.
Step 3: Now it’s time to assemble. Start by adding a couple of tablespoons (3-4) of Alfredo sauce to the bottom of your casserole dish. Then place a layer of lasagna noodles on top, followed by a cup of Alfredo sauce. Distribute it evenly on top of the noodles, then drizzle one third of the chicken on top, followed by 3 handful of the spinach and the artichock dices.
Repeat the noodles, sauce, chicken and spinach layers, but this time sprinkle the parmesan cheese on top of it. Then add another layer of noodles, followed by the sauce and the last third of the chicken. Afterwards add the mozzarela on top.
Step 5: Bring the oven to 400 degrees Fahrenheit (200 degrees Celsius). Then bake the white chicken lasagna in the oven for a total of 45 minutes. 30 minutes should be fully uncovered. For the last 15 minutes, cover the Lasagna in tin foil so the cheese on top stays nicely browned without burning up or getting too crunchy.
Step 6: This is purely optional, but since preparing this dish is quite a bit of work, use the time in the oven to relax with a chilled glass of white wine while your white chicken lasagne is getting ready in the oven.